Community Pick
The Best White Chicken Chili

photo by Jonathan Melendez
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


- Ready In:
- 1hr 35mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 1⁄2 cups water
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 4 boneless skinless chicken breast halves, trimmed of all excess fat
- 1 clove garlic, finely chopped
- 1 cup chopped onion
- 2 (8 ounce) cans white shoepeg corn, drained
- 2 (4 ounce) cans chopped green chilies, undrained
- 1 teaspoon ground cumin
- 2 -3 tablespoons lime juice
- 2 (14 ounce) cans great northern beans, undrained
- shredded monterey jack cheese, to garnish
directions
- In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
- Bring to a boil.
- Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
- Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
- Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
- Bring to a boil.
- Simmer until thoroughly heated, about 45 minutes.
- To serve, ladle into soup bowls and sprinkle cheese on top.
- Refrigerate any leftovers; this chili is usually even better heated up the next day.
Reviews
-
I love this! Had it at a friend's house and had to make it at home. I did shorten the cook time by sauteeing 2 chicken breasts chopped, onions and after a little, garlic in the oil. Then added the spices, and finally the rest of the ingredients. Used chicken stock instead of water and eye-balled it. Such a good, healthy recipe! Thanks!
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Tweaks
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I love this! Had it at a friend's house and had to make it at home. I did shorten the cook time by sauteeing 2 chicken breasts chopped, onions and after a little, garlic in the oil. Then added the spices, and finally the rest of the ingredients. Used chicken stock instead of water and eye-balled it. Such a good, healthy recipe! Thanks!
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This turned out very well. Here are the changed I made either due to convenience or on a hunch: Replaced 1 cup of water with 1 cup of chicken stock. Used one can of regular corn and one can of creamed corn (the creamed corn to make sure it came out thick and creamy) Added a bunch of cayenne. We like heat! Didn't have any canned green chiles so I used a couple of fresh poblanos. It worked well and gave it some bright, fresh flavor. Added more cumin and some salt and freshly ground pepper. Topped it w/ some shredded cheese and fresh cilantro! I will make this again. :-)
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This is darn good stuff! My kids and I really enjoyed it! I made ahead, then just heated it up when we were ready to eat, to let the ingredients meld, for better taste. I used 1 can of cream style corn in place of 1 can of the white shoepeg, as I wanted the taste and texture from the creamed corn. It was so yummy! Thanks!
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RECIPE SUBMITTED BY
boardgirl148
United States